Hidden in the isolated and arid islands of Eastern Indonesia such as Flores and the Adonara islands, natives of these islands have cultivated sorghum for centuries. Originating from Africa, sorghum spread to Asia via ancient trade routes. Locally, the Javanese call it ””Cantel”’ while the people of Flores would call it ””Jagung Solor”’. Sorghum is an important staple food especially in the dry and critical areas without fertile soil. It is high in protein, iron and dietary fibre as well as antioxidants. Sorghum is also helpful for those with diabetes as it require longer time for the starch and protein to be digested. Due to its mild taste, it can be used for a variety of dishes.

SALADS | SOUPS | RICE SUBSTITUTE | PORRIDGE
GLUTEN FREE FLOUR FOR PANCAKE & BAKING | POP SORGHUM